Lavender Chicken Pasta Recipes

PASTA WITH LAVENDER

Steps:

• Bring a large pot of water to a boil and salt it. Shred vegetables, using a food processor, grater or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so.
• Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist.
• Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, and serve.

LAVENDER CHICKEN PASTA

Steps:

• Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
• Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
• Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.

LAVENDER LEMON CHICKEN

Steps:

• In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
• Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
• Preheat oven to 400°F.
• Rinse chicken and pat dry.
• Slice herb butter and reserve 2 tablespoons for sauce.
• Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
• Truss chicken. Place the chicken in a flameproof roasting pan.
• Slice the onion into large pieces and scatter around the chicken.
• Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
• It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
• Lift chicken and tilt, emptying any juices from cavity into roasting pan.
• Remove the chicken to a platter, cover loosely with foil.
• Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
• Strain the mixture into cup with pan juices.
• Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
• When butter has completely melted add flour and whisk until smooth.
• Serve sauce with chicken.

LAVENDER CHICKEN PASTA

Steps:

• Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
• Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
• Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.

LAVENDER CHICKEN PASTA

Steps:

• Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
• Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
• Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.

LAVENDER CHICKEN PASTA

Steps:

• Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
• Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
• Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.

LAVENDER PASTA WITH CHERVIL

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 6 to 8 minutes.
• Meanwhile, process macadamia nuts in a food processor or chopper until finely chopped.
• Drain pasta and transfer to a large work bowl. Add butter and olive oil. Sprinkle chervil and chopped macademia nuts on top and season with salt. Toss and serve.